Antimicrobial Activity and Hydrophobicity of Edible Whey Protein Isolate Films Formulated with Nisin and/or Glucose Oxidase

• Published in: Journal of food science 2013-04, Vol.78 (4), p.M560-M566
• Main Authors: Murillo-Martínez, María M., Tello-Solís, Salvador R., García-Sánchez, Miguel A., Ponce-Alquicira, Edith
• Format: Article
• Language: English
• Subjects: Anti-Infective Agents - isolation & purification; Anti-Infective Agents - pharmacology; antimicrobial activity; Bacillus - drug effects; Bacillus - growth & development; Biological and medical sciences; Brochothrix thermosphacta; E coli; edible films; Enterococcus faecalis; Enterococcus faecalis - drug effects; Enterococcus faecalis - growth & development; Escherichia coli; Escherichia coli - drug effects; Escherichia coli - growth & development; Food Contamination - prevention & control; Food industries; Food Microbiology; Food Packaging - methods; Food safety; Food science; Fundamental and applied biological sciences. Psychology; Glucose; glucose oxidase; Glucose Oxidase - pharmacology; Hydrophobic and Hydrophilic Interactions; hydrophobicity; Listeria - drug effects; Listeria - growth & development; Listeria innocua; Meat - microbiology; Milk and cheese industries. Ice creams; Milk Proteins - isolation & purification; Milk Proteins - pharmacology; nisin; Nisin - pharmacology; Oils & fats; Proteins; Vegetables - microbiology; Whey Proteins
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.12078

The use of edible antimicrobial films has been reported as a means to improve food shelf life through gradual releasing of antimicrobial compounds on the food surface. This work reports the study on the incorporation of 2 antimicrobial agents, nisin (N), and/or glucose oxidase (GO), into the matrix of Whey protein isolate (WPI) films at pH 5.5 and 8.5. The antimicrobial activity of the edible films was evaluated against Listeria innocua (ATCC 33090), Brochothrix thermosphacta (NCIB10018), Escherichia coli (JMP101), and Enterococcus faecalis (MXVK22). In addition, the antimicrobial activity was related to the hydrophobicity and water solubility of the WPI films. The greatest antibacterial activity was observed in WPI films containing only GO. The combined addition of N and GO resulted in films with lower antimicrobial activity than films with N or GO alone. In most cases, a pH effect was observed as greater antimicrobial response at pH 5.5 as well as higher film matrix hydrophobicity. WPI films supplemented with GO can be used in coating systems suitable for food preservation. Practical Application The potential application of this research may introduce profits in the food industry. Present study showed that edible films with nisin and/or glucose oxidase inhibit the grown of Gram‐positive and Gram‐negative bacteria. Design of a new packaging technology can be used to control the grown of L. innocua, B. thermosphacta, E. coli, and E. faecalis usually found in meat and some vegetables.